- Tried & Tasted -

Monday, 23 March 2015

Blueberry Crumble Loaf with Lemon Glaze

It is with a heavy heart that I am typing out today's blog. It is a sad, sad day. This morning, Singapore's first Prime Minister and founding father, Mr Lee Kuan Yew passed away.

My television is tuned to the news where a constant stream of Mr Lee's political journey is being telecast. He dedicated his whole life to building Singapore. May we not forget his and all our pioneer leaders spirits. The spirit of discipline, determination and resilience to make Singapore a stable and safe place to live, work and play. A place where I call home truly and have the freedom to do what I enjoy.

Blueberry Crumble Loaf with Lemon Glaze (makes 2 loaf cakes)

(Adapted from Martha Stewart – The perfect pound cake)

Ingredients:

250g unsalted butter, softened

313g organic unbleached all-purpose flour, sifted

218g granulated sugar

4 1/2 large eggs

2 tsp pure vanilla extract

1/2 tsp salt2 punnets of blueberry

Steps to bake:

Preheat
oven to 160 degrees Celsius and grease and line with baking paper, two 20cm by 10 cm by 7 cm loaf
pan.

Using
a mixer, fitted with a ‘k’ beater, beat the butter and sugar until light and fluffy.

Add
eggs, one at a time, beating between each addition.

Stir
in vanilla and salt, and then fold in the flour and blueberry.

Pour
the batter into the prepared pan, sprinkle the top of the cake with the crumble topping (recipe found below).

Bake for 65 minutes or until a toothpick
inserted comes out clean.

Allow
the loaves to cool in the pan for at least ten minutes before removing onto a
cooking rack.

After the loaves are cooled, drizzle the lemon glaze (recipe below) on them.

Crumble Topping

Ingredients:

107g unbleached all purpose flour

130g sugar

86g unsalted butter, cold

1/8 tsp salt

Directions:

Using a pastry cutter, cut the butter into the rest of the ingredients above until the mixture resembles fine breadcrumb.

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'Pastry is like people...Some dough needs a lot of kneading, some requires much less. Some dough is satisfied to rise just a little, while other dough needs to double in size. All dough needs warmth to rise.'